Sunday, 23 December 2012

Traditional Shortbread

This is my favourite Christmas cookie. I like ALL kinds of shortbread, but this one is the best and has the simplest of ingredients. The recipe comes from a church cookbook "Coffee Hour Favourites" printed in 1982. I say printed not published because I'm pretty sure somebody typed it and then they photocopied the recipes. These are the best recipes. I'm sure they were made many times by the lady who submitted it. This recipe is called Etta Sawyer's Shortbread cookies. I'm pretty sure Etta knew what she was talking about.

Etta Sawyer's Shortbread Cookies

1 lb. unsalted butter
1 cup white sugar
4 cups flour
pinch salt
Mix and refrigerate for 3 hours. Let warm up a bit, knead briefly and roll out to 1/2 inch.
Bake for 20 min at 300F, then turn off oven for 5 minutes. Then remove.

That is the recipe as it was typed. I bake them around 325F (I have a convection oven) and just take them out when they have a very slight tinge of brown around the edges. They freeze really well too. If they last that long.